This is a small loaf so if you need more you can double the recipe to make 2 small loaves. I always make 1 which will last the two of us the week if I keep it in the fridge. You can get creative and add seeds into the mix or on the crust too.

Start this recipe in the morning so you’ll be able to bake it at night and then let it cool overnight. Or alternatively you can start it early evening and do the refrigerated proving overnight and then bake in the morning. Note that because it is made with gluten free flours, the dough will have a completely a different feel than wheat dough and I find it a lot easier to work with. I have used both a standing mixer and hand kneading for this recipe and both work well.

The 2 key ingredients for this bread are a gluten free starter and XANTHAN GUM. It’s mimics gluten as a binding agent to help keep the dough sticky and not crumbly or gritty. I use xanthan gum in all my gluten free baking and pasta making and the best part is you only need a tiny bit so a container of it should last a while! Look for it in the ‘free from’ aisle or order on Amazon.

Makes 1 small boule or loaf, Prep

Ingredients:

350g All purpose gluten free flour

120g brown rice flour

30g buckwheat flour

15g salt

1 tsp sugar

2 tsp xanthan gum

110g gluten free sourdough starter

355g luke warm water

1/ Mix the flours, salt and xanthan gum till well blended. Add in the starter and gradually mix in the water. Keep mixing till the water is fully absorbed and you can knead the dough easily. Knead for 3 minutes. It will resemble cookie dough. Form into a ball, place in a glass bowl, cover with plastic wrap and let sit in a warm area for 3 hours. It will only slightly grow larger.

2/ Transfer dough to a floured proving basket, cover with a tea towel and refrigerate for 8-12 hours (final rise). Once dough feels spongey and bounces back when poked, turn out onto a lightly floured surface, cover with a tea towel and let warm up to room temperature while you preheat the oven to it’s highest temperature (up to 500f/250c). Place your baking stone or dutch into oven while it heats.

3/ Score your loaf and quickly place it onto the hot baking stone. I use a spray bottle to spritz the entire outside of the loaf then shut the oven door immediately to trap in steam. If using a dutch oven, place the loaf on a sheet of parchment and set it inside. Bake at this high temp for 20 minutes then lower it to 450f/230c and bake for a further 40 minutes. The loaf is ready when it sounds hollow when tapped on the bottom with the handle of a spoon. Bake another 10 minutes uncovered if it isn’t ready. Place on a cooling rack and allow to completely cool before slicing. Store slices in fridge or freezer.

Gluten Free Sourdough Loaf